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Honeyed pork chops with apple mash black pudding

Trust a Frenh chef to add joie de vivre to the humble pork chop. Cooked apple and black pudding is stuffed inside the honey-basted meat. So simple, so delicious.



  • 1.

    Sauté off the apples in a pan with a little butter and allow to cook down to mash. Remove from the pan and allow to cool.

  • 2.

    Open a pocket in the chop and place a little of the apple compote followed by the black pudding, add additional apple to finish. Season the chop well.

  • 3.

    Heat up a heavy bottom pan, add olive oil and cook the chops for about 5 mins each side before adding the honey and basting them, cook turning once or twice more until cooked and glazed.

  • 4.

    Remove from the pan and keep warm.

  • 5.

    Place the pan back onto the stove adding a little apple to loosen the caramelised honey and finally add the cream.

  • 6.

    Bring back to the boil, add any juices from the chops and serve.

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Andrew Graham

Moscato, Sparkling Whites and Rose are the best wines to pair with Honeyed pork chops with apple mash black pudding.


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